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John Torode's rib of beef with a mustard crust
Published: December 19, 2014 at 2:30 PM
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serves 10
Easy
Total time: 3 hrs and 30 mins
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John Torode's rib of beef with a mustard crust recipe has the secret to a perfect Sunday roast. This method of cooking allows the meat juices to flavour the potatoes. Let the meat come up to room temperature before cooking.
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Ingredients
Nutrition
-
1 × 4-bone rib of beef
trimmed
-
sunflower oil
-
2 large onions
diced
-
50g butter
-
300g white breadcrumbs
-
½ 210g jar wholegrain mustard
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2 eggs
lightly beaten
-
2kg floury potatoes
or quartered if large
Nutrition: per serving
- kcal114
- fat53.6g
- saturates0g
- carbs61.3g
- sugars0g
- fibre4.3g
- protein100.5g
- salt1.58g
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Method
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step 1
Heat the oven to 220c/fan 200c/gas 7. Rub the beef all over with oil and season well.
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step 2
To make the mustard crust, fry the onions in the butter until softened. Cool a little then add to the breadcrumbs with the eggs and mustard and stir to a paste. Season.
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step 3
Spread the crust evenly over the beef, leaving the ends uncovered. Lay a piece of well-oiled foil over the crust.
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step 4
Put the potatoes in the bottom of a large roasting tin, drizzle over a little oil, season well then sit the beef on top. Roast in the oven for 2 hours.
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step 5
Remove the foil and cook for a further 40 minutes until the crust is dark gold. Take the beef from the tin and rest somewhere warm for at least 30 minutes. Turn the spuds then put back in the oven for another 30 minutes or until they have a good colour on them. Carve the beef after resting and serve with the roast potatoes.
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